Chapter 15.5-7 - fats, carbs, vitamins

Question 1

lipid

Answer 1

class of organic compounds that includes fats, oils, waxes and steroids.
insoluble in water but soluble in non-polar solvents

Question 2

triglyceride

Answer 2

ester derived from a glycerol molecule and 3 fatty acids

Question 3

fatty acid

Answer 3

carboxyl group attached to a long unbranched hydrocarbon chain

Question 4

saturated fatty acid

Answer 4

only single carbon to carbon bonds.

CnH2n+1COOH

Question 5

saturated fatty acid food sources

Answer 5

dairy products.
butter.
beef

Question 6

unsaturated fatty acid

Answer 6

classified according to the position of the first double bond from the omega carbon

Question 7

monounsaturated fatty acid

Answer 7

one carbon to carbon double bond.

CnH2n-1COOH

Question 8

monounsaturated fatty acid food sources

Answer 8

omega 9 fatty acids such as olive oil, avocado

Question 9

polyunsaturated fatty acid

Answer 9

more than one carbon to carbon double bond

CnH2n-3COOH

Question 10

omega 3 fatty acid

Answer 10

essental fatty acid that contains a carbon to carbon double bond on third carbon from the omega carbon on the end of hydrogen chain

Question 11

omega 3 fatty acid food sources

Answer 11

fish.
shellfish.
soybean

Question 12

omega 6 fatty acid

Answer 12

essental fatty acid that contains a carbon to carbon double bond on sixth carbon from the omega carbon on the end of hydrogen chain

Question 13

omega 6 fatty acid food sources

Answer 13

sunflower oil.
corn oil.
safflower oil

Question 14

omega carbon

Answer 14

carbon in methyl group at end of hydrocarbon chain in unsaturated fatty acid

Question 15

saturated fats

Answer 15

made from unsaturated fatty acids.
generally unreactive.
waxy solids at room temperature

Question 16

non-essential fatty acid

Answer 16

can be produced in body and so doesn’t have to be included in diet

Question 17

essential fatty acid

Answer 17

needed by body but not produced by body.

must be obtained from the diet

Question 18

carbohydrate

Answer 18

naturally occurring condensation polymer containing carbon, hydrogen and oxygen

Question 19

monosaccharide

Answer 19

simplest unit or carbohydrates.
building blocks of more complex carbohydrates.
white, sweet-tasting solids.
C6H12O6

Question 20

glucose

Answer 20

formed in plants through endothermic photosynthesis

Question 21

fructose

Answer 21

monosaccharide in fruit juices and honey

Question 22

galactose

Answer 22

not found free in nature.

component in lactose

Question 23

disaccharide

Answer 23

carbohydrate consisting of 2 monosaccharides joined by glycosidic link

Question 24

polysaccharide

Answer 24

long chain carbohydrate made up of small monosaccharide units connected by glycosidic links.
tastless and insoluble in water

Question 25

starch

Answer 25

polysaccharide formed from polymerisation of a-glucose molecules. odourless, tasteless white substance in plant tissue. energy storage in plants

Question 26

amylose

Answer 26

linear form of starch. formed by condensation polymerisation of a-glucose. forms helix spirals with -OH groups inside, insoluble in water

Question 27

amylopectin

Answer 27

form of starch the has occasional crosslinks between glucose chains. branched structure, which resists coiling, more exposed -OH groups and soluble in water

Question 28

cellulose

Answer 28

carbohydrate that's a polymer of b-glucose and is main structural component of cell walls in plants. alternating nature of -CH2OH groups, support and rigidity

Question 29

glycogen

Answer 29

highly branched polysaccharide that's a polymer of a-glucose. storage in animals, found in liver and muscle tissue. formed from excess glucose

Question 30

vitamin

Answer 30

organic substance required for body to function correctly, and assist in prevention of diseases. fat or water soluble

Question 31

biotin

Answer 31

vitamin synthesised in intestines

Question 32

fat soluble vitamins

Answer 32

vitamin A, D, E and K

Question 33

vitamin A (retinol) role

Answer 33

maintaining good sight and healthy skin, bones and teeth. | aids repair of body tissue

Question 34

vitamin A (retinol) food source

Answer 34

daily products. | yellow vegetables

Question 35

vitamin D (calciferol) role

Answer 35

making bones and absorption of calcium

Question 36

vitamin D (calciferol) food source

Answer 36

diary products. egg yolks. synthesised in skin when exposed to UV rays

Question 37

vitamin E (tocopherol) role

Answer 37

assists in maintaining cell membranes. | guards fatty acids against oxidation

Question 38

vitamin E (tocopherol) food source

Answer 38

leafy green vegetables. | plant oils

Question 39

vitamin K (phylloquinone) role

Answer 39

helps produce factors that support proper blood clotting

Question 40

vitamin K (phylloquinone) food source

Answer 40

leafy green vegetables. | milk

Question 41

water soluble vitamins

Answer 41

vitamin B1, C and folic acid

Question 42

vitamin B1 (thiamine) role

Answer 42

crucial for functioning of the nervous system. | aids in digestion of carbohydrates

Question 43

vitamin B1 (thiamine) food source

Answer 43

nuts. seeds. wholegrain cereals

Question 44

folic acid role

Answer 44

needed in the making of red blood cells. | helps prevent neural tube defects

Question 45

folic acid food source

Answer 45

leafy green vegetables. | legumes

Question 46

vitamin C (ascorbic acid) role

Answer 46

important for immune system. enhances absorption of iron. acts as antioxidant

Question 47

vitamin C (ascorbic acid) food source

Answer 47

fresh fruit, citrus

Question 48

solubility of water soluble vitamins

Answer 48

more functional groups to hydrogen bond with water. | excreted by body if not used

Question 49

solubility of fat soluble vitamins

Answer 49

relatively non-polar and form dispersion forces with fat tissue in body. stored in body for long periods of time

Question 50

hypervitaminosis

Answer 50

abnormally high storage levels of vitamins. | leads to toxic symptoms